Młyn Ciechanowiec Pszenna Razowa Jasna typ 1600
Fine wholemeal wheat flour for blending into bread dough. Type 1600. The bag states 13.31% protein.
Contains: wheat 1600 (wholemeal)
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 7.5 h at 22°C, inside a 4–12 h window. In the fridge at 4°C, it holds up to 37 h.
- Hydration range. From its specs, Pandough estimates 60–69% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 64–68%.
Fine wholemeal wheat flour for blending into bread dough. Type 1600. The bag states 13.31% protein.
Bakes with this flour
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